Gluten-Free Vietnamese Caramelized Pork Bowls (Thit Kho Tau)
Tender pork belly braised in a rich and savory caramel sauce. Served over rice for a comforting gluten-free Vietnamese meal.
Ingredients
- about 910 g Pork belly
- 4 cups Coconut water
- 3 tablespoons Fish sauce (Red Boat brand)
- 2 tablespoons Palm sugar
- 4 cloves Garlic
- 2 medium Shallots
- 1 teaspoon Black peppercorns
- 4 large Eggs
- 4 cups Cooked rice
- 2 stalks Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine pork belly, coconut water, fish sauce, palm sugar, garlic, shallots, and black peppercorns.
- 2Bring to a boil, then reduce heat and simmer for 1.5 hours, or until pork is very tender.
- 3Add hard-boiled eggs to the pot during the last 30 minutes of cooking.
- 4Serve over rice, garnished with green onions.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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